Chicken Katsu Curry

My first introduction to a Chicken Katsu Curry was actually Wagamama’s and I fell in love with their dish. So I’ve used their recipe in creating this ketofied version of Chicken Katsu Curry.

I sous vide my chicken for a low fuss, perfectly juicy chicken, but have included steps on how to make this if you do not have a sous vide machine. I highly recommend investing in a sous vide machine, as it really does produce restaurant quality food with minimal steps.

What you’ll need:
4 boneless skin on chicken legs
Salt & pepper for seasoning
1 cup egg white protein or coconut flour for dusting the chicken
1 beaten egg
1 cup of Pork Panko or lupin crumbs
1 onion diced
2 tbsp of ghee
1 tbsp of minced ginger
1 tbsp of garlic
1 tsp of turmeric
1 tbsp of mild curry powder
1 tbsp of liquid aminos
1/2 cup of coconut cream
1 cup of stock (I used homemade bone broth)
1/4 tsp of xanthan gum
Salt to taste
1 lime

Method 1 for cooking the chicken:
Set your sous vide machine at 150f.

Season your chicken and vacuum seal it. Once the water is at the desired temperature, place it in the water bath for 1 hour.

Then you are ready to bread your chicken.

Method 2 for cooking the chicken:
Skip the sous vide process and move to the next step.

Breading the chicken:
Pat the chicken dry, then coat in the egg white protein, followed by the egg and finally into the pork Panko until it is completely covered.

Place the sous vide chicken into your airfryer on max for 5 minutes. Slice up and serve.

For raw chicken, airfry at a lower temperature until the chicken is cooked through.

For the curry sauce:
In a sauce pan, melt the ghee and sauté the onions, garlic and ginger.

Once soft and translucent, add in the xanthan gum followed by the turmeric and curry powder.

Then pour in your stock and let the sauce simmer for 5 minutes.

Add in the coconut milk the liquid aminos and salt if needed.

Blend the sauce until it has a nice, smooth consistency.

Squeeze over some lime and serve with the Chicken Cutlet, cauliflower rice, some pickled onions and salad

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Yield: 4

Author: Jasmin Dhillon

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Chicken Katsu Curry

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

The healthy, low carb, gluten-free and sugar-free version of Wagamama's famous Chicken Katsu Curry.

Ingredients US Metric

• 4 boneless skin on chicken legs
• Salt & pepper for seasoning
• 1/2 cup egg white protein or coconut flour for dusting the chicken
• 1 beaten egg
• 1 cup of Pork Panko or lupin crumbs
• 1 onion diced
• 2 tbsp of ghee
• 1 tbsp of minced ginger
• 1 tbsp of garlic
• 1 tsp of turmeric
• 1 tbsp of mild curry powder
• 1 tbsp of liquid aminos
• 1/2 cup of coconut cream
• 1 cup of bone broth
• 1/4 tsp of xanthan gum
• Salt to taste
• 1 lime

Instructions

Sous Vide Chicken

1. Method 1 for cooking the chicken:
2. Set your sous vide machine at 150f.
3. Season your chicken and vacuum seal it. Once the water is at the desired temperature, place it in the water bath for 1 hour.
4. Then you are ready to bread your chicken.

Without the sous vide method

1. Skip the sous vide process and move to the next step.

"Breading" the chicken

1. Pat the chicken dry, then coat in the egg white protein, followed by the egg and finally into the pork Panko until it is completely covered.
2. Place the sous vide chicken into your airfryer on max for 5 minutes. Slice up and serve.
3. For raw chicken,airfry at a lower temperature (180c for about 20 minutes) until the chicken is cooked through.

Curry Sauce

1. In a sauce pan, melt the ghee and sauté the onions, garlic and ginger.
2. Once soft and translucent, add in the xanthan gum followed by the turmeric and curry powder.
3. Then pour in your stock and let the sauce simmer for 5 minutes.
4. Add in the coconut milk the liquid aminos and salt if needed.
5. Blend the sauce until it has a nice, smooth consistency.
6. Squeeze over some lime and serve with the Chicken Cutlet, cauliflower rice, some pickled onions and salad

Notes:

The cook time will be reduced if you do not sous vide the chicken. However, using this cooking method, can guarantee you perfect results, with less hassle.

You will need to check the chicken regularly if using method 2 to ensure the chicken is not overcooked.

Recommended Products:

Anova Precision

Ninja Foodi Delux XXL

Pork King Good Crumb

Nutrition Facts

Calories

535.81

Fat (grams)

26.14

Sat. Fat (grams)

13.39

Carbs (grams)

14.23

Fiber (grams)

3.38

Net carbs

10.70

Sugar (grams)

3.65

Protein (grams)

59.63

Sodium (milligrams)

4028.82

Cholesterol (grams)

145.42

The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.

To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information availble.

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